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Sweet and Sour Asian Glazed Kumamoto Oysters and Warm Leek Salad with Truffle Vinaigrette

16

Apr
2015

Sweet and Sour Asian Glazed Kumamoto Oysters and Warm Leek Salad with Truffle Vinaigrette

On 16, Apr 2015 | In | By admin

The fresh

Sweet and Sour Asian Glazed Kumamoto Oysters

6 ea. Kumamoto oysters

1/2 cup soy sauce

1 ea. lemon (juiced)

1 ea. lime (juiced)

2 tbsp. fish sauce

1 tbsp. rice wine vinegar

water from the oysters

*In a saucepan, reduce all liquid ingredients to a syrup consistency. When reduce poached oyster into the liquid.

Warm Leek Salad with Truffle Vinaigrette

5 oz. poached leek (cut size 6″x1/4″)

1/2 fl. oz. 18 years old balsamic vinegar

1 fl. oz. truffle oil

salt and pepper to taste

*Poached leek in boiling water for 2 minutes. Shock in iced water then drain and dry. Prepare vinaigrette by mixing oil and vinegar together. Place on the side of a flame then warm leek into the vinaigrette. Toss lightly with a fork. On a square place, dress delicately leek salad on top of each other. Add oysters around the leek salad with drizzle of the reduction (sauce). Finish the dish with fresh herbs and few drops of cilantro oil.

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